2/3 of (1 lb.) pkg. linguini (Buitoni)
2 tbsp. olive oil (Berio)
2 tsp. pesto (Alessi)
4 c. tomato chunks (Parmi or Contadina)
Fresh basil leaves

In large pot of well-boiling water, put in linguini and be sure to stir for the first 2 minutes. Add 4 tablespoons salt; cook 8 minutes. Drain water. Put linguini back in dry pan. Add 2 tablespoons oil, 2 teaspoons pesto, 4 cups tomato chunks. Call very quickly or pasta will be cold. Serve with freshly grated Parmesan cheese.